Pink Lemonade Dessert

Pink Lemonade Dessert

It’s hot and humid here at Windy Ridge.

So hot and humid that I don’t want to use the oven – even if the AC is on!

A search deep into the back of my recipe file yielded this recipe for Pink Lemonade Dessert that I had copied from an unknown source sometime ago.

It’s one of those recipes that has been in my recipe file for years and I’ve never tried it – until now.

What was I waiting for?

It was sweet and cold and creamy and easy!

And it was a big hit with all my kids and all the extra kids hanging around last weekend!

Pink Lemonade Dessert

2 cups graham cracker crumbs
1/4 cup powdered sugar
1/2 cup melted butter
1 can (14 ounces) sweetened condensed milk
3/4 cup pink lemonade concentrate
12 ounces Cool Whip
red food coloring

Combine the graham cracker crumbs, powdered sugar and melted butter. Press into a greased 9 x 13 pan. Refrigerate for an hour.

In a blender, combine the sweetened condensed milk, and pink lemonade concentrate. Add red food coloring to achieve the pink color you like.

Pour the lemonade mixture into a bowl and fold in the Cool Whip.

Carefully spread the mixture evenly over the crust. Cover and refrigerate for at least 2 hours or until firm.

This disappeared really fast over the weekend! One niece said, “It’s like  drinking pink lemonade, you don’t want to stop – and I don’t want to stop eating this!”  🙂

Score for Aunt Melinda!

I’ve linked this post up with Tempt My Tummy Tuesday over at Blessed With Grace, Tasty Tuesday over at Balancing Beauty and Bedlam, and Tuesdays at the Table over at All the Small Stuff.

19 thoughts on “Pink Lemonade Dessert

  1. That sounds wonderful, like a bite of summer. I love citrus flavored anything and my daughter would love that it’s pink! It’s going in my to make file, and I hope to get to it sooner than you did?


  2. I’ve made this dessert for years. Did you get it from me? Did I get it from you? The only problem with this recipe is that I am really tempted to eat the whole pan-full. When I take this to potluck dinners, people always ask me if it has cream cheese in it. I guess the sweetened condensed milk fools them.


    1. Mystery is solved! I had to get the recipe from you – since I’ve never made it before this week! It really was delish! I’m so glad you shared! 🙂


  3. Hi Melinda! Thanks so much for visiting my blog. I’m happy to learn about yours. This recipe looks terrific. My mom always made yogurt pie in the summer, which is similar. She used a ready-made graham cracker pie base, a blended yogurt, and cool whip. I’m not sure of the proportions – when I’ve made it, I’ve just guessed. Refrigerating seems to make it all hang together. 🙂 This looks and sounds even yummier. I’ll be trying it. Thank you!


  4. This looks great! Thanks for sharing. By the way- I love your header and blog name. It’s so cute! Thanks for stopping by my blog and have a great weekend.


  5. Oh, I loved this dessert from childhood! My mom made it a little differently–oreo crust instead of graham cracker–what can I say we are chocoholics. It’s delicious that way, trust me!


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